Brie
Bos taurus (milk) · Cheese
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A soft cow's-milk cheese in a downy white rind, Brie takes its name from a region east of Paris and is one of France's most famous. Its pale paste turns creamy, oozing and buttery as it ripens from the rind inward.
Picking a good onedrag
Chalky centre, clean white bloomBroken down, lasting ammonia, stray mould
RipeEveryday bestPregnant? Eat it steaming hot. Over 65, a child or low immunity? Cook raw-milk Brie.
The rindWhite, moist, a brown spot or two
The cut faceSupple, cream-coloured throughout
Smell once unwrappedMushroomy, earthy, deeper butter